Seeded quinoa, cinnamon, almond and plum cake

Yields8 Servings
 250g mixed seeds and grains (i.e, pumpkin, quinoa and chia) 400g butter 200g light brown sugar 2 eggs 300g self raising flour 100g ground almonds 1 tsp almond extract 4 deep red plums to serve crème fraiche (to serve) 150g light brown sugar 1 tsp cinnamon 1 handful toasted flaked almonds
1

Preheat the oven to 180C/350F gas mark 4. 

2

Soften the butter and beat with the sugar until light and fluffy. Beat the eggs in one by one, then fold in the flour, ground almonds and seed mix. Mix well and spoon into a greased and lined 10” cake tin.

3

Cut the plums in half and arrange cut side up on the top of the cake mix.

4

Next, take all the crumble topping ingredients and mix together by hand until they resemble breadcrumbs. Sprinkle over the top of the cake.

5

Finally, add the flaked almonds and bake for 30/40 minutes until cooked and golden. Serve with a dollop of creme fraiche.

CategoryCuisine

Ingredients

 250g mixed seeds and grains (i.e, pumpkin, quinoa and chia) 400g butter 200g light brown sugar 2 eggs 300g self raising flour 100g ground almonds 1 tsp almond extract 4 deep red plums to serve crème fraiche (to serve) 150g light brown sugar 1 tsp cinnamon 1 handful toasted flaked almonds

Directions

1

Preheat the oven to 180C/350F gas mark 4. 

2

Soften the butter and beat with the sugar until light and fluffy. Beat the eggs in one by one, then fold in the flour, ground almonds and seed mix. Mix well and spoon into a greased and lined 10” cake tin.

3

Cut the plums in half and arrange cut side up on the top of the cake mix.

4

Next, take all the crumble topping ingredients and mix together by hand until they resemble breadcrumbs. Sprinkle over the top of the cake.

5

Finally, add the flaked almonds and bake for 30/40 minutes until cooked and golden. Serve with a dollop of creme fraiche.


Seeded quinoa, cinnamon, almond and plum cake